If you make one dish for Independence Day, make this fabulous 4th of July cheesecake flag cake and you’ll be the hit of the day! I first made this in 2010 for the Fourth but it is so delectable that I get requests for it all the time and decorate it to suit any occasion. The true beauty of this cake is that it serves a whopping 48 persons and it’s finger-food that can be passed…no plates or silverware, just a napkin!
This is a recipe from Martha Stewart that I tweaked a bit by adding fresh whipped cream icing instead of confectioner’s sugar for bright white stripes of the flag, and canned strawberry pie filling for the toppings. Here is Martha’s cake photo but it looked too messy. I just pictured kids (and adults) dropping fruit and confectioner’s sugar all over the place and opted for ‘stuff that stuck.’ However, the choice is yours.
Print out Martha’s recipe for convenience, as I follow it to the letter to bake the cake. If you choose to go my route, pick up a can of strawberry and blueberry pie filling or fresh blueberries. Here’s a simple recipe for whipped cream for the stripes:
Simple Whipped Cream
Be sure to start with a metal bowl and whisk that’s be chilled in the freezer for 10 minutes.
1 Cup heavy cream
1 Tsp. vanilla
1 Tbsp. sugar
Whip all in bowl until stiff peaks begin to form. Do not over-beat as it will become buttery and lumpy.
Here’s a slideshow of the baking steps; the decorating is up to you!
Enjoy the holiday everyone!
Pssst, anyone wondering why there are only 42 pieces of cake in the top photo? I always take a row for my hubby and I to nosh on the next day. :0) Try this fabulous 4th of July Cheesecake Flag; your peeps will love you for it!